Introduction
Blackened Balsamic tuna steak marinade are a delicious and easy dish you can whip up in no time. With fresh tuna steaks coated in a sweet and tangy balsamic marinade and a sprinkle of spices, this meal is sure to impress your family or guests. Plus, it’s healthy and packed with flavor!
Why Make tuna steak marinade
This recipe is perfect for busy weeknights or special occasions. The Ahi tuna cooks quickly, and the marinade adds wonderful depth to the fish without requiring complicated steps. It’s a great way to enjoy seafood in a new and exciting way, and it’s simple enough for anyone to try.
How to Make Blackened Balsamic tuna steak marinade
Ingredients:
- 2 (6 ounces each) fresh Ahi Tuna Steaks
- 2 tablespoons vegetable oil
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Directions:
- Pat dry the ahi tuna steaks with paper towels and place them in a large plastic zip-top bag.
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil, honey, and salt. Remove half of the marinade and transfer it to a small serving bowl. Set it aside.
- Pour the rest of the marinade into the bag with the tuna. Close the bag and gently massage it to coat the tuna steaks. Let them stand for about 10 minutes. (If you have time, refrigerate overnight for even more flavor.)
- In the meantime, mix together the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper in a small bowl.
- Remove the tuna steaks from the marinade and sprinkle all sides with the spice mix, pressing down to make it stick.
- Heat a cast iron skillet over medium-high heat until it’s smoking hot. Add the 2 tablespoons of vegetable oil.
- Place the tuna steaks in the pan and cook for about 2 minutes on each side for medium-rare.
- Transfer them to a cutting board and let them rest for 3 to 5 minutes.
- Thinly slice the tuna and serve with the reserved marinade on the side.
How to Serve Blackened Balsamic tuna steak marinade
Serve these tuna steaks warm, thinly sliced. They pair well with a fresh salad or grilled vegetables. You can also place them on a bed of rice or quinoa for a complete meal. Drizzle the reserved sauce over the top for extra flavor.
How to Store Blackened Balsamic tuna steak marinade
If you have leftovers, store the sliced tuna in an airtight container in the fridge. It will keep well for up to 2 days. To enjoy it again, you can eat it cold as a salad topping or gently reheat it in a pan.
Tips to Make Blackened Balsamic tuna steak marinade
- Make sure your skillet is hot before adding the tuna. This helps create a nice sear.
- Don’t overcook the tuna! Ahi tuna is best served medium-rare.
- Try marinating the tuna overnight for a more intense flavor.
Variation
You can try using different kinds of fish, like salmon or swordfish, if Ahi tuna isn’t available. The marinade and spice mix will work beautifully with these alternatives too!
FAQs
- How long can you marinate tuna? Tuna can be marinated for 15 minutes to 2 hours. Marinating too long can overpower the fish’s natural flavor or cause it to become mushy due to the acidity in the marinade.
- What seasonings are good on tuna? Seasonings like soy sauce, garlic, ginger, sesame oil, lime juice, salt, and pepper work beautifully on tuna. Herbs such as cilantro or parsley and spices like paprika or chili flakes also enhance its flavor.
- How does Gordon Ramsay cook tuna steak marinade? Gordon Ramsay typically sears tuna steaks for about 1-2 minutes per side over high heat, ensuring the outside is cooked but the center remains rare. He enhances the dish with simple seasonings and serves it with fresh accompaniments like salad or vinaigrette.
- What sauces go well with tuna? Sauces such as teriyaki, wasabi soy glaze, citrus vinaigrette, garlic butter, or spicy aioli pair wonderfully with tuna steaks, adding depth and complementing their rich flavor.